Bookweitenschubbers, as buckwheat pancakes are called in East Frisia, are prepared as follows: A thick batter is prepared from eggs, salt, buckwheat flour and milk (or tea) and set aside for about five hours to swell.
Cut the bacon into thin slices and fry them with lard in a frying pan. Add a small ladle of batter to the frying pan and fry the pancakes until brown on both sides.
Gourmets serve blueberries or syrup (blueberries) with buckwheat pancakes. A well cooled East Frisian Klarer (Doornkaat, Norder Korn, Corvit …) should be drunk afterwards for better digestibility.
The “Bookweitenschubbers” were mainly prepared in the moorland areas of East Frisia, where buckwheat was cultivated on the high moor soils. To fertilize the lean soil, the high moor areas were burned and the seeds were sown into the ashes.
Our tip: Use bacon with a fine, smoky note!